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Home » Dressing + Marinades » zucchini avocado salad with garlic herb dressing and roasted chickpeas

zucchini avocado salad with garlic herb dressing and roasted chickpeas

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
July 20, 2017
5 from 5 votes


Last Updated June 12, 2020 | 2 Comments

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Lean Mean Green Detox Zucchini Avocado Machine. Or something…
vegetarian, vegan (optional)

overhead photo of zucchini avocado salad with garlic herb dressing and roasted chickpeas

The fam and I leave tomorrow for a three night camping trip in the mountains. We’re meeting up with 6 other families and their kids and it is going to be madness.

Wish me luck, you guys. My highly introverted self is already over stimulated. I love nature, and spending the day outdoors, but camping? Camping has always been a struggle for me.

This mama needs her alone time (and sleep!).

But I’ll stop. positive thoughts, positive thoughts.

At least I know I’m going prepared and should have some pretty tasty camp food recipes for you guys when I get back! And maybe even some packing tips- because last year? Last year was disorganized, messy and exhausting.

Speaking of food.

This salad.

This salad has changed my life! Ok, a big of an overstatement, BUT it changed the way I look at zucchini. Until this salad I had never tried raw zucchini.

I mean, raw zucchini? no, thank you.

Silly silly me. Raw zucchini is actually quite fantastic (mixed with other things, plain I can’t say). As a result zucchini is finding it’s way to my plate all.the.time. All you need is a Y-peeler and you’re good to go.

The rest of this salad is a mix of things I had in my refrigerator which I figured would taste good. And the dressing? MMmm, the dressing… so herby.

So good.

close up overhead photo of zucchini avocado salad with garlic herb dressing and roasted chickpeas

 

close up of bowl filled with zucchini avocado salad with garlic herb dressing and roasted chickpeas

jar filled with garlic herb dressing

zucchini avocado salad drizzled with garlic herb dressing and roasted chickpeas scattered in salad bowl

close up image of zucchini avocado salad with garlic herb dressing and roasted chickpeas

Zucchini and Avocado Salad with Garlic Herb Dressing

Zucchini and Avocado Salad with Garlic Herb Dressing

5 from 5 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Lean Mean Green Detox Zucchini Avocado Machine. Or something...vegetarian, vegan (optional)
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Salad
Cuisine American
Servings 3 servings
Calories 775 kcal

Ingredients
  

FOR THE CHICKPEAS

  • 15 oz chickpeas - 1 can, drained and rinsed
  • 1 tablespoon olive oil
  • salt + pepper

FOR THE SALAD

  • 4 medium zucchini - shaved into ribbons
  • 2 large avocado - pitted and peeled
  • 1 medium jicama - peeled and cut into matchsticks
  • kale - stems removed
  • arugula
  • micro greens
  • chopped parsley
  • basil
  • ½ cup green onion - chopped

FOR THE DRESSING

  • ½ cup tahini
  • 1 lemon juiced
  • ½ cup fresh cilantro + parsley - stems removed
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey - or agave, for vegan option
  • salt + pepper - to taste
  • water - as needed to thin
Prevent your screen from going dark

Instructions
 

FOR THE CHICKPEAS-

  • Preheat the oven to 400 degrees F. In a medium bowl toss the drained and rinsed chickpeas with olive oil, salt and pepper. Spread chickpeas evenly over baking sheet and roast for approximately 25-30 minutes, or until golden and crispy. Remove from oven and set aside to cool.
  • Meanwhile, as the chickpeas are roasting, shave the zucchini thinly lengthwise using a Y-peeler. Slice the jicama into thin matchsticks and cube the avocado. Set aside.
  • In a large salad bowl arrange your greens- the kale, arugula, micro greens (if desired), chopped green onion, and fresh herbs. Toss to combine. Arrange the jicama, zucchini ribbons and avocado on top of greens and top with cooled roasted chickpeas.

FOR THE DRESSING

  • Add all ingredients to a food processor or blender and process until smooth and creamy. Add water and any additional seasoning as needed.
  • Drizzle with desired amount of garlic herb dressing and serve. Best enjoyed immediately. Dressing will keep in the refrigerator for up to 3-4 days.

Jessica's Notes

Tip- if you like a little sweet in your salad, fresh cherries or dried cranberries would be a wonderful addition.

Nutritional Information

Calories: 775kcal | Carbohydrates: 74g | Protein: 21g | Fat: 49g | Saturated Fat: 7g | Sodium: 451mg | Potassium: 2109mg | Fiber: 30g | Sugar: 17g | Vitamin A: 1160IU | Vitamin C: 113.9mg | Calcium: 202mg | Iron: 6.8mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Zucchini Avocado Salad
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

forked zucchini avocado salad with garlic herb dressing and roasted chickpeas

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

723 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Laura says

    June 18, 2020 at 8:29 pm

    Sounds great but i am allergix to jicama what can i substitute

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      June 19, 2020 at 8:20 am

      Great question Laura. Water chestnuts or Jerusalem Artichokes are a good substitute for Jicama 🙂

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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